- 3-4 medium sized yams or sweet potatoes, peeled and chopped
- 3-4 medium sized parsnips, peeled and chopped
- 1 inch ginger peeled and finely diced thin
- 4 tbsp coconut butter
- 1 lb cooked bacon, finely chopped or crumbled
First start by peeling and slicing the parsnips in to approximately 1 inch cubes. While your slicing the parsnips, save about a half parsnip to the side, not to be added to the mash pot. Put the parsnips in a large pot to boil. With the parsnips in the pot, pour water in until it is just covering the sliced parsnips, and turn on the heat to high. While this is heating up, peel and slice the sweet potatoes.
Add them to the pot, and top off the water, so that it is again just covering the sweet potatoes. Now dice the ginger, and add to the pot. As soon as the pot begins to boil, turn the heat down to a simmer. Let simmer for at least 40 minutes, stirring occasionally. Now add that last half parsnip, chopped finely, to a small simmering pot and add water until it’s just covering the parsnips, like in the other pot. This pot should be on low heat, and stirred occasionally.
Once the sweet potatoes are falling apart, begin stirring more often, and vigorously. This should start around 25 minutes in to the simmering, and just before you should start the bacon. Allow to boil down for another 20 minutes, stirring regularly and vigorously, to a thick mash of a similar consistency to your desired end result. 40 minutes of cook time for a thinner mash, and up to 50 minutes for a thicker mash. Remember, it is hot now, so it will thicken more as it cools. Turn the heat off and let cool for a few minutes, then add the coconut butter and get the masher and mash right in the pan. Once you’re done mashing, add the last pot of parsnips and the coconut butter, and stir the mix up. Notice the finely chopped parsnips add a color gradient to the dish? It won’t affect the taste, but the color is quite nice. Now, add the final mixture to your serving bowl, and put the cooked chopped bacon on top. Your Urbanpaleochef Mashed Sweet Potatoes dish is now ready to serve. This is an Urbanpaleochef original, so I really hope you love it!